Jalapeno Cheddar Chicken Meatballs
These jalapeno cheddar chicken meatballs are the best! Super easy to make and full of fresh, vibrant flavor, the meatballs are cheesy and seared until golden brown. Dip in an herby summer sauce for the ultimate flavor punch!
Ingredients
meatballs
- 1 pound lean ground chicken, I like to use 94% lean
- kosher salt and pepper
- 2 garlic cloves, minced
- 1 to 2 jalapeno peppers, seeded and diced
- ¾ cup shredded cheddar cheese
- ½ cup seasoned breadcrumbs
- 3 tablespoons chopped fresh herbs, like parsley or chives
- 1 to 2 tablespoons olive oil
herby summer sauce
- ½ cup yogurt
- 2 tablespoons mayo
- ½ lemon, juice freshly squeezed
- ⅓ cup chopped green onions
- ⅓ cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- pinch of kosher salt and pepper
Instructions
- Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, peppers, cheddar, breadcrumbs and herbs. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.
- Serve the meatballs with the herby summer sauce! You can also served them over rice, any grain or even salad.
herby summer sauce
- Place everything in a food processor or blender and puree until creamy and smooth. This stays great in the fridge for a few days!
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